This delightfully light and tasty Chantilly Cream is an incredibly easy way to take your homemade desserts to a new level of incredible! Your homemade whipped cream has never tasted better than when you switch it up with a drizzle of vanilla extract or almond extract - or use a flavor best suited to match your dessert!
The Best Ever Homemade Whipped Cream
If you’ve got a sweet tooth as I do, this delicious whipped topping/filling will be right up your alley! Chantilly Cream (aka Crème Chantilly or French Whipped Cream) is so light and lovely, I could eat it by the spoonful - and I have! Being the queen of the kitchen has its perks! 🙂
Use this delightful airy cream to fill chocolate eclairs and cream puffs, for topping off pies and sundaes, or for other uses in your various favorite desserts. You can plop a dollop on your hot cocoa too. I sometimes make a soft cookie “sandwich” with Chantilly cream in between two warm cookies. Yum!
Jump to:
It only takes about 10 minutes to whip up a batch of fresh Chantilly cream, so rather than using a store-bought tub of whipped cream, make Chantilly cream instead. The difference is obvious and it’s really easy to do!
The freshness is the focus, and you’ll never get that artificial taste that we don’t want.
What is Chantilly Cream?
In a nutshell, Chantilly cream is a sweetened or flavored whipped cream. As if whipped cream could get any better! The slight flavor adds a unique quality that is so scrumptious. It smells special too!
Chantilly Cream vs. Whipped Cream
Note that Chantilly cream is French in origin. It is literally exactly like whipped cream but with flavoring from an extract. Vanilla is the most widely used in most recipes, however, almond extract or a combination of vanilla/almond are my personal favorites.
You can also use flavored liqueurs. See what you like - the sampling is the best part! Depending upon how you will be using the Chantilly cream, select a flavor that goes well with what you are making.
Ingredients You'll Need
These ingredient measurements below will yield about 12 servings of Chantilly cream. Then again, if you’re like me, you may want to double up.
Who doesn’t want extra Chantilly cream come dessert time? More is never too much when it comes to Chantilly cream!
- Heavy Whipping Cream – This must be the heavy whipping cream for the right texture and taste. Indulge! It’s all in the whip to make this come out wonderful. It's a good idea to place your heavy whipping cream in the coldest section of your refrigerator before using too.
- Sugar – All it takes is a small amount of sugar to make this extra tasty sweet treat!
- Vanilla Extract (or almond extract, or a combo of both) – The flavoring is what makes Chantilly cream stand out from basic whipped cream. Try my combo - it’s amazing!
If you're looking for something that is literally like the Cool Whip style whipped cream, you need to try my Stabilized Whipped Cream!
How to Make the Best Whipped Cream
This is one of the easiest ways EVER to quickly elevate any dessert! Your chantilly cream will whip up to perfect whipped cream in just minutes!
- In a medium mixing bowl (or using the bowl of your stand mixer) pour in the chilled heavy whipping cream, sugar, and vanilla or almond extract.
- Using an electric hand mixer, or stand mixer with the whisk attachment, beat until soft peaks form, which typically takes 3 to 5 minutes. *If the Chantilly cream thickens up but doesn’t get light and airy, this means your heavy whipping cream is too warm. It must be super cold for optimal results. I suggest you place your bowl or stand mixer bowl in the fridge or freezer before mixing to chill it, so the heavy cream stays as cold as possible as you prep. It will make a difference in how easily you achieve perfect whipped chantilly cream!
- Cover the Chantilly cream with plastic cling wrap and refrigerate until you are ready to use it. Feel free to taste a tad to make sure it’s delicious first!
Storing Homemade Whipped Cream
You can keep your crème chantilly fresh in the fridge for up to 3 - 4 days. Keep it covered with plastic cling film wrap or in an airtight container. If you think you need to whip it up some more, place the leftovers into a bowl and use your mixer to re-whip with a drizzle more of the heavy whipping cream.
Freezing Chantilly Cream
To freeze your French whipped cream (or whipped cream, or stabilized whipped cream) spread the whipped cream onto a parchment paper-lined baking sheet and transfer to the freezer. Leave in the freezer until you can peel chunks of the frozen cream off (overnight, or about 8 hours).
Transfer the frozen whipped cream pieces to a freezer storage bag or airtight freezer container. To use, place your frozen piece(s) of chantilly cream onto a serving of pie, crisp, crumble, or a cake slice and allow it to thaw for 10 - 15 minutes. The frozen pieces of whipped cream can be dropped directly into a steaming cup of hot cocoa and enjoyed without waiting!
📋 Recipe
Chantilly Cream
Ingredients
- 2 cups heavy whipping cream
- 4 Tbsp sugar
- 1 tsp vanilla extract (or almond extract)
Instructions
- In a medium mixing bowl (or the bowl of your stand mixer) add the chilled heavy whipping cream, sugar, and vanilla extract.
- Using an electric hand mixer (or stand mixer with whisk attachment) beat until soft peaks form, typically in 3 to 5 minutes.
- Cover with plastic cling film and refrigerate until ready to use.
Notes
If your whipped cream thickens but does not get light and airy, the heavy cream is too warm. Always use COLD heavy cream. Also, before whipping your cream it is recommended that you place your bowl or stand mixer bowl into the refrigerator to chill.
Easily modify this recipe to an almond Chantilly cream, swap the vanilla extract for almond extract.
You can keep your Chantilly cream fresh in the fridge for up to 3 - 4 days. Keep it covered with plastic cling film wrap or in an airtight container. If you think you need to whip it up some more, place the leftovers into a bowl and use your mixer to re-whip with a drizzle more of the heavy whipping cream.
To freeze your French whipped cream ( or whipped cream, or stabilized whipped cream ) spread the whipped cream onto a parchment paper-lined baking sheet and transfer to the freezer. Leave in the freezer until you can peel chunks of the frozen cream off ( overnight, or about 8 hours ). Transfer the frozen whipped cream pieces to a freezer storage bag or airtight freezer container. To use, place your frozen piece(s) of chantilly cream onto a serving of pie, crisp, crumble, or a cake slice and allow it to thaw for 10 - 15 minutes. The frozen pieces of whipped cream can be dropped directly into a steaming cup of hot cocoa and enjoyed without waiting!
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Leave a Reply